A comprehensive chemical analysis of New Zealand honeydew honey.

Keegan Jonathan Chessum, Tony Chen, Nazimah Hamid, Rothman Kam

Food research international (Ottawa, Ont.) 2022 Jul

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Demand for honeydew honey (HDH) is growing, both from consumers and the food industry, due to its potential antimicrobial, anti-inflammatory, and antioxidant properties. However, information on the chemical profile of HDH remains scant, particularly on New Zealand honeydew honey (NZHDH). This paper aims to provide a comprehensive chemical analysis of NZHDH produced from honeybees, which feed on nectar exuded by the scale insect Ultracoelostoma assimile. This insect feeds on most species of the Southern Beech (Nothofagus spp.). The proximate composition, mineral profile, sugar profile, phenolic profile, amino acid profile, and antioxidant activity of NZHDH was determined and compared to results for HDH and other varieties of honey previously reported in literature. It was determined that the antioxidant activity of NZHDH is comparable to several studies on Manuka honey, which is widely considered as the "gold standard" for its antioxidant activity. This demonstrated that NZHDH indeed had excellent antioxidant properties. This study was the first time that a quantitative amino acid profile has been produced for NZHDH. The major amino acids were proline, L-aspartic acid, L-glutamic acid, L-alaine, and L-phenylalanine. The major phenolic compounds were pinocembrin, abscisic acid, and pinobanksin. Of the phenolic compounds quantified in this study, only p-hydroxybenzoic acid has previously been quantified in NZHDH. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Keegan Jonathan Chessum, Tony Chen, Nazimah Hamid, Rothman Kam. A comprehensive chemical analysis of New Zealand honeydew honey. Food research international (Ottawa, Ont.). 2022 Jul;157:111436